Prestigious Fiddler's Elbow Country Club is seeking an Executive Pastry Chef to join our Culinary team! Known as a Distinguished Emerald Club of the World; Voted Top Club Food, Club of the Year, PGA Club of the Year and more! Our renowned Executive Chef Michael Weisshaupt is known for his creativity and excellent food. Our offerings include, three restaurants, private dining experiences, grand events and much more. All food is prepared from scratch using produce from local farms and vendors.

Our mission is to WOW our members in every way possible. Fiddler's Elbow possess a strong culture and is fully committed to its Members and employees alike.

We look forward to hearing from you!

Summary of Responsibilities

The Executive Pastry Chef is responsible for all pastry production. This includes all dining rooms, banquets, weddings and club functions.

Tasks/Duties/Responsibilities:

• Hire, train, schedule and supervise bake shop personnel
• Keep an open mind to techniques offered from team to improve process
• Focus on from scratch preparation and training techniques
• Empower employees to provide excellent service
• Train BOH & FOH on menu items and ingredients
• Approve and purchase all products and supplies for pastry department; update inventory sheets accordingly
• Works closely with Chef de Cuisines and Sous Chefs
• Communicate effectively and professionally with team
• Set positive examples for Member relations
• Establish controls to minimize food waste
• Develop bakeshop recipes and techniques for pastry production
• Prepares preliminary budget for the bake shop; project annual food and labor costs; monitor financial results; take corrective action when needed to ensure financial goals are met
• Consult daily with banquet sales
• Attend wedding tastings to personalize Member requests
• Set standards and quality and appearance of all pastry goods
• Adhere to company standards and policies
• Understand the WOW culture
• Make production schedule of all products
• Stay up to date with current trends and seasonal ingredients
• Be present and oversee dessert station for a la carte and banquet services
• Must possess a team player attitude
• Perform other duties as assigned by Executive Chef

Skills:

• Service Orientation
• Teamwork
• Communication
• Coordination

Work Styles:

• Attention to Detail
• Dependability
• Stress Tolerance
• Cooperation
• Persistence

Required Education/Experience:

• Culinary Arts degree preferred
• 5 years previous experience in a high-volume resort, country club, hotel, etc.
• Wedding cake, chocolate and sugar experience

Required Qualifications:

• Must be a citizen of the USA or possess a valid work permit

Working Conditions/Physical Requirements:

• Must be able to communicate and understand the predominant language of our members and guests.
• Ability to lift 25-50 pounds
• Ability to handle many tasks at once
• Ability to reach, bend, stoop and lift to perform job functions
• Ability to use both hands
• Must be able to work in a standing position for long periods of time.
• Must be able to work indoor and outdoor environment, day and/or night hours, occasional long hours, weekends and holidays are required

Safety Hazards:

• Sharp knives
• Mixing machines and other food preparation equipment
• General food and beverage environment with some exposure to heat from cooking areas, and handling of sharp objects such as flatware

Benefits:

• Golf privileges
• Staff development days
• 401(k)
• Health, vision & dental insurance
• FSA

Classification:

FLSA - Non-Exempt

Full-Time, Non-Seasonal